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      Crock-Pot Mac and Cheese

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      22132529_BG1.jpg








      Ingredients



      • 2 cups uncooked elbow macaroni

      • 4 tablespoons butter, cut into pieces

      • 2 1/2 cups, about 10 ounces, grated sharp cheddar cheese

      • 3 eggs, beaten

      • 1/2 cup sour cream

      • 1 (10 3/4 ounce) cans condensed cheddar cheese soup

      • 1/2 teaspoon salt

      • 1 cup whole milk

      • 1/2 teaspoon dry mustard

      • 1/2 teaspoon black pepper




      Boil the macaroni in a 2 quart
      saucepan in plenty of water until tender, about 7 minutes. Drain.


      In microwave safe bowl , mix
      butter and cheese. Microwave until the cheese melts (stir often).


      In a slow cooker, combine
      cheese/butter mixture and add the eggs, sour cream, soup, salt, milk,
      mustard and pepper and stir well.


      Add drained macaroni and
      stir again.


      Cook for 3 hours, stirring
      occasionally.

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